Thursday, October 6, 2011

Crab Rangoon

Crab Rangoon

1  8-oz  Cream Cheese
1  6-oz  can  Crab, well drained
1/4  teaspoon  Sesame Oil
dash  Garlic Powder
Wonton Wrappers

Oil for Frying

In a medium bowl, cream together the Cream Cheese, Crab, Sesame Oil and Garlic Powder.
Gently separate several Wonton Wraps and set on work surface.  With a finger dipped in water, carefully outline two edges of the square wrappers.

Carefully place 1 teaspoon of the Cream Cheese-Crab mixture in the center of the Wonton.  Be careful not to get too much!

Gently fold over the Wonton Wrapper to form a triangle, completely sealing the wet edges to the dry edges.  Make certain that all of the Crab mixture is sealed inside the Wonton or it will leak out while frying.  Set aside and complete forming the remaining Wontons (do not overlap; they can stick to each other).

Heat a small amount of Oil in a medium skillet until hot; carefully add a few Wontons and fry on both sides until golden brown, about 30 seconds total.  Drain on paper towel.  Serve warm and enjoy! 

(Children, have your parents help you with this step!)

Makes about 30 yummy Crab Rangoon.

1 comment:

deborah said...

Your girlies are such cuties!